One-Pot Greek Chicken and Rice
with spinach / feta / olives
Mediterranean chicken and rice makes a comforting but simple fall meal. It all comes together in one pot, and fresh dill, olives, and lemon give it a bright finish.
Smarts: We like to add the spinach toward the end of the cooking time to maintain its bright green color, but feel free to add it with the rice and stock if you prefer a softer, silkier texture.
- Onions, medium - 1 , chopped
- Garlic - 2 cloves , chopped
- Olives, any type - 1/3 cup , pitted and halved
- Chicken thighs, boneless and skinless - 1 lb
- Lemons - 1/2 , wedges
- Dill, fresh - 1 Tbsp , chopped
- Oil, olive - 1 Tbsp + 1 Tbsp
- Oregano, dried - 1 tsp
- Wine, white - 1/4 cup , sub stock
- Rice, uncooked long-grain white - 1 cup
- Stock, any type - 2 cups
- Baby spinach - 5 oz
- Lemon juice - 1 Tbsp
- Cheese, feta - 3 oz , crumbled
Onions / Garlic / Olives - Prep as directed and store separately. (Can be done up to 5 days ahead)
Chicken - Season chicken on both sides with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
Lemons / Dill - Prep as directed.
Heat oven to 400 F / 204 C degrees.
Heat an oven-safe Dutch oven over medium heat. Add first portion of oil and then chicken to heated oil. Sear chicken on both sides until golden brown but not cooked through, 2 to 3 minutes per side. Set chicken aside and return pan to heat.
Add second portion of oil and then onions. Saute until onions begin to soften, ~3 minutes. Add garlic and oregano and saute 1 minute more.
Add wine to the pan and scrape up any browned bits. Saute for 1 to 2 minutes until wine has slightly reduced.
Add rice and olives along with stock and bring to a simmer.
Place chicken pieces on top of rice along with any accumulated juices and cover the pan with a lid. Transfer to the oven and bake until rice is tender, all the liquid has been absorbed, and chicken is cooked through, 18 to 22 minutes.
During the last 5 minutes of cooking, remove pan from the oven and pile spinach on top of rice and chicken. Replace the lid and return to the oven. Allow spinach to wilt while rice and chicken finish cooking.
Remove from the oven and stir spinach into rice. Stir in lemon juice. Taste and season with some salt and pepper if needed. Scatter fresh dill over the top.
Divide chicken and rice among serving plates. Top with feta crumbles and serve with lemon wedges to squeeze over top. Enjoy!